FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am there for you and together we will design a menu for you and yours. Unfortunately I do not do catering. I will handle 2-35 people. I do not deliver.
- What is your typical process for working with a new customer?
Make sure I have all the data to start the menu.
- What education and/or training do you have that relates to your work?
Culinary degree from St. Philips, San Antonia. I trained under Chuck Hernandez as renowned Chef as my mentor.